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Apple and hazelnut stuffed pork roast
Apple and hazelnut stuffed pork roast
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Prep Time:
20 minutes
Cook Time:
145 minutes
Total Time:
165 minutes
Indulge in succulent slow-roasted pork stuffed with flavorful apple and hazelnut filling.
Ingredients:
  • 1 leek, pale section only, thinly sliced
  • 2 pancetta slices, coarsely chopped
  • 35g hazelnuts
  • 1 small Granny Smith apple, peeled, cored, coarsely chopped
  • 70g breadcrumbs
  • 20.00 ml sage, finely shredded
  • 1 Free Range Egg, lightly whisked
  • 2kg Free Range Pork Boneless Leg Roast
  • 1 tsp fennel seeds
  • 2.40 gm sea salt flakes
  • 1 red onion, cut into thick wedges
  • 1 small fennel, cut into wedges
  • 2 small pears, halved lengthways
  • 2 small apples (such as Granny Smith), extra, halved
  • 16.00 gm brown sugar
  • 125ml apple cider
  • 375ml chicken stock
  • 35g plain flour
  • Sage leaves, to serve
Instructions:
  • Preheat oven to 230C. In a small frying pan over medium heat, heat half of the oil. Sauté the leek and pancetta for 5 minutes until the leek softens. Transfer to a bowl and mix in hazelnuts, chopped apple, breadcrumbs, shredded sage, and egg until well combined. Season to taste.
  • On a clean surface, lay out the pork with the skin side up. Pat it dry with paper towels. Flip the pork and carefully cut a 5cm-deep slit in the center to create space for the stuffing. Spread the stuffing in the middle of the pork. Roll it up to seal in the filling. Tie the pork with kitchen string at 3cm intervals to hold it together. Place it in a roasting pan with the skin side up. Drizzle with the remaining oil. Sprinkle fennel seeds and salt over the top. Massage the salt mix into the skin and cuts. Roast for 30 minutes or until the skin starts to crackle.
  • Adjust oven temperature to 180C. Continue roasting for 1 hour. Place onions and fennel around the pork. Sprinkle sugar on cut side of pear and apple halves, then arrange around the pork. Roast for another 30 minutes or until pork is cooked through. Transfer pork to a platter, cover with foil, and let it rest for 15 mins before serving.
  • Combine the onion, fennel, pear, and apple in a clean roasting pan, then roast for an additional 10 minutes.
  • Transfer the flavorful pan juices to a jug and mix in the cider and stock. Heat the roasting pan over medium-high heat, then add the flour and cook for 1 minute. Pour in the stock mixture and stir constantly for 5 minutes until the gravy reaches a boil and thickens to perfection.
  • Garnish the vegetable mixture with fresh sage leaves and enjoy with the pork and gravy.

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